Sopa de Caldo Verde
By Tiffany Hobson
Traditionally made with chorizo, this hearty Portuguese soup is great without it. You may also change a few quantities of this soup to make it a pasta dish, which is what I do when I make this for outdoor gatherings. Both taste great warm or cold.
Serves: 6-8
Prep Time: 20 min
Cook Time: 40 min
Ingredients
Directions
1 In a non-stick pot, saute the onion in 1/4 cup vegetable broth, stirring occasionally, over medium heat until the onion becomes translucent, about 5-7 minutes. Add garlic, stir and cook for another 3 minutes. Add the red pepper chili flakes and paprika and mix well. Add the remaining ingredients, except the kale and pasta. Bring to a boil, reduce heat and simmer for 20 minutes. Add pasta and mix well. Add the kale on top and place the lid back on and simmer for 8 minutes. Mix everything up well and let sit for 2 more minutes.
2 For soup: Scoop into bowls and add fresh ground black pepper and salt to taste, if desired.
3 For pasta: Use the larger quantity of pasta. Allow the pasta some extra time to soak up the vegetable broth. This is great to make the night before a day outing. Serve with fresh ground black pepper and salt to taste, if desired.
Note: You may use Hungarian or Smoked Spanish paprika, both taste great in this dish. If you like your food extra spicy, add more red pepper chili flakes.
